Recipes

Salted Caramel Chocolate Mousse Recipe

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Atkins Salted Caramel Chocolate Mousse
8.6g
Net Atkins Count TM
Prep Time: 105 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.2g

Protein

35.7g

Fat

12g

Fiber

395.9cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 52 gram(s) Allulose, granulated
  • 1 tablespoon Tap Water
  • 2 dash Salt
  • 6 1/2 Tbsp Cream, heavy, liquid
  • 0 1/2 tbsp Butter, unsalted
  • 1 teaspoon(s) Sugar-Free Flavored Syrup, Salted Caramel
  • 1 each Atkins Endulge Chocolate Caramel Mousse Bar
  • 0 1/3 cup Milk, whole
  • 1 large Egg Yolk
  • 2 oz Lily's Sugar Free Chocolate Chips
  • 1 29/48 gram(s) Allulose, granulated

DIRECTIONS

Ingredient note: 1 tablespoon allulose is 5 grams. 52 grams is 1/3 cup and 1.6 grams is one teaspoon.

  1. Place 52 g allulose in the bottom of a small, heavy bottomed saucepan. Add the water and allow the sweetener to soak all the granules, do not stir. Place over medium low heat (without stirring) until medium bubbles emerge, about 8 minutes. Reduce heat to low and continue to cook without stirring, until a golden color forms, about 20 minutes more. Watch closely in the last 5 minutes to ensure the allulose does not burn.
  2. Remove from heat, add 1 ½ tablespoons cream and butter, stirring in carefully as it will bubble up. Stir in salted caramel syrup and allow to cool for at least 5 minutes.
  3. Dice Atkins Chocolate Caramel Mousse Bar and divide between the bottoms of 2 6-ounce dessert cups, reserving a few pieces for garnish. Pour 1 ½ tablespoons caramel sauce on top of the bar in each dessert cup. Place in the refrigerator while preparing the next layer.
  4. Warm milk and salt in a small saucepan over medium low heat until steaming. In a small bowl whisk the egg yolk until slightly lightened. Very slowly whisk a thin stream of hot milk into the egg yolk to temper until all the milk is whisked into the egg. Pour back into the saucepan over medium low heat, whisking constantly, until thickened enough to coat the back of a spoon (165°F), about 5 minutes. Remove from heat and whisk in vanilla extract and chocolate chips until the chocolate is melted and mixture is smooth. Set aside to cool for at least 5 minutes.
  5. While the chocolate mixture is cooling, in a small mixing bowl, use an electric mixer to whip 5 tablespoons heavy cream and 1 teaspoon sweetener to firm peaks. Measure out 2 tablespoons whipped cream for garnish and set aside. Whip the cooled chocolate mixture into the remaining whipped cream until well combined. 
  6. Divide the chocolate mousse between the two dessert cups (3 fluid ounce per cup), top each one with 1 tablespoon whipped cream and refrigerate for at least 1 ½ hours. Before serving, garnish with remaining diced Atkins bar and enjoy! 

Cooking Tip